Ingredients:
800g Stingray (cut into bitesize, marinate with 1.5 tsp light soy sauce)
12 pcs Lady fingers (pre-boiled)
100g Chilli base
100g Onion (ground into paste)
50g Assam (mix with 75ml water)
500ml Stock
1/2 tsp Concentrated chicken stock (optional)
Salt to taste if necessary
Method:
1. Heat pot with some oil to fry onion paste till caramalised.
2. Place stock, chilli base into a pot. Bring to boil.
3. Add lady fingers, fish & assam juice.
4. Simmer till fish is cooked. Season with salt to taste.
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